Cinnamon Sugar Cheesecake Roll-Ups

Need a new snack idea for the kids after school? How about just for you because you are awesome and deserve a delicious snack?

Have I got just the thing for you.

This recipe makes 2 roll-ups. Each roll-up has 210 calories, 30 carbs, 9 fat, and 6 protein, according to Myfitnesspal. These are so amazing! Totally worth the indulgence. 

These are like little bites of cinnamon cheesecake with a crunchy crust. Who wouldn't love that? Okay...we all know Sue probably wouldn't...but that's only because she's crazy. 

*sigh*

For those of us who aren't crazy...go..make this right now!! I'm pretty sure you will fall in love with this easy yet impressive treat!

Cinnamon Sugar Cheesecake Roll-Ups

Ingredients

2 slices whole grain bread

2 Tbsp light cream cheese, softened

1 Tbsp icing sugar

1 Tbsp butter, melted

2 tsp sugar

1/4 tsp cinnamon

Directions

Preheat toaster oven to 350. (Can also be made in a regular oven) Line small, flat oven safe dish with parchment paper, set aside. 

Cut off bread crusts. Using a rolling pin or heavy glass, roll bread out so it is thin.

In a small bowl, combine cream cheese and icing sugar until well mixed. Spread evenly on 2 slices of bread.

Roll up, jelly roll style, gently pressing to seal seam. 

Using a pastry or basting brush, brush all over with melted butter. 

In a small dish, combine sugar and cinnamon. Sprinkle evenly over the bread that has been brushed with the melted butter. Place on prepared baking tray, seam side down.

Bake for approx 7 minutes, gently flip over, and bake 7 minutes more. 

Remove from oven and let sit for 2 - 3 minutes. Eat as is or slice in half and serve. (Be careful, filling will be hot!)

Who knew boring old bread could be transformed into something so decadent? I imagine making a sundae out of this by topping with a scoop of frozen yogurt and some caramel sauce. Pretty sure that would ruin me entirely for ever eating toast "the old way" ever again. 

Oh well...it's a risk I'm willing to take. 

Don't forget to stop by The Velvet Moon Baker and Hun...What's for Dinner? and Love Bakes Good Cakes and Carole's Chatter for some fun and tasty links!

Miso Carrot Soup For One

Isn't this soup pretty?

I mean...just look at that bright orange color. It's beautiful. 

Oh...yeah...and it tastes good too. 

Really good. And you can eat a whole bunch of it because it's nothing but veggies. 

Whaaaat whaaaaat!

I only made enough for me for supper...which, as it turned out was enough for me for supper with some left over for lunch the next day. I really need to work on my serving sizes. 

Anyway...

Miso Carrot Soup For One

Ingredients

1 tsp sesame oil

2 - 3 large carrots, diced (approx 2 cups)

1/2 cup onion, diced

2 cloves garlic, minced

1 stalk celery, finely diced

1/2 cup chicken broth

1 cup water

1 tsp Miso

1/2 cup 1% milk

1 tsp chives, dried

Directions

In a medium saucepan over medium heat, heat up sesame oil. Add in carrots, onions, garlic, and celery. 

Cook and stir until onions start to soften. Add in chicken broth and water and boil until carrots are tender, about 15 - 20 minutes. (If most of the liquid seems to evaporate then simply add another 1/4 cup of water)

When carrots are tender, remove from heat and let cool for 5 minutes.

Place in blender or food processor and process until smooth. Add in Miso paste and blend again.

Pour back into saucepan and stir in the milk.

Heat over medium heat until steaming but not boiling. Serve. Sprinkle with dried chives if desired. 

According to Myfitnesspal, for the entire recipe:

200 calories, 30 carbs, 5 fat, 8 protein. 

200 CALORIES!!!! for the entire thing!!!!!! Trust me, it's a huge portion. 

I think part of  what makes this so good is the addition of the Miso paste. If you don't have Miso paste then you could do a bit of salt & pepper and generous dash of soy sauce. It won't be exactly the same but it will be similar. 

You can have this made, from start to finish, in under 45 minutes. 

Carrot soup would normally not be my first choice...but, now that I have made it and know how tasty it is...It's definitely moving up the list. 

Be sure to visit Memories By The Mile for some great links!

Avocado Breakfast Pizza

If you are looking for something for breakfast that is a little out of the norm, is incredibly filling, and tastes delicious, then look no further. 

I wasn't sure if I would like the end results of this or not but...I did...I really, really did. I've had it a few times for breakfast and a few times for dinner. 

Myfitnesspal tells me this is 500 calories, 40 carbs, 27 fat, and 23 protein.

A little high in calories for breakfast...I usually shoot for between 300 and 400....but it is totally worth it. Avocados have some great nutritional benefits and you are getting a good start on your protein for the day with the egg and bacon. You could split this with someone and have a piece of fruit and cut your calories in half. Half of this would still be incredibly filling for breakfast. 

Avocado Breakfast Pizza

Ingredients

1 small avocado, mashed (about 1/4 cup)

1 tsp lime juice

2 slices bacon, diced

1 slice onion, diced

1 slice tomato, diced

1 egg, beaten

salt & pepper

1 Weight Watchers 100% Whole Grain Pita

1 Tbsp light mozza cheese, shredded

Directions

In a small bowl, mash avocado with lime juice. Set aside.

In a medium frying pan, cook bacon until starting to crisp up. Drain off fat. Add the onion and tomato to the frying pan.Cook and stir until onion is soft. Add in beaten egg and salt & pepper. Cook and stir until egg is cooked.

Assemble pizza: spread the avocado onto the whole grain pita. 

Top with cooked egg mixture and the cooked bacon.

Sprinkle with 1 Tbsp of light mozza cheese. 

Serve immediately.

You can, of course, use whatever kind of pita for the base that you like. It will just affect the nutritional count listed above. (Feel free to change up the veggies too!)

Pizza for breakfast?

Yes, I believe I will, thank you.

 

Or So She Says and The Chicken Chick and Jam Hands have some fantastic links. Be sure to stop by!

Carrot & Green Grape Salad

Okay....don't run away screaming. Carrots and grapes really do go well together. 

I know...

I know...

I was skeptical too.

Our cousin, Karen, shared this recipe with us years ago and I was never brave enough to try it until just a little while ago. Let me tell you....I've been missing out.

As weird as the ingredients in this salad sound; this works. The flavors combine magically to make a tasty tasty salad. 

I can sense you still have some doubts. It's okay. I probably wouldn't believe me either. 

The only way to find out for yourself? You need to go make this. You probably have all the ingredients in your house already. Nothing fancy called for here. 

Go...make it....and then let us know if you liked it. I'm guessing you will.

Carrot & Green Grape Salad

Ingredients

2 1/2 cups shredded carrot

1 cup shredded, aged, light cheddar cheese

1/2 cup onion, finely diced

3/4 tsp poppy seeds

1/2 cup green grapes, quartered

2 Tbsp French vinaigrette dressing

3 Tbsp light Mayo

Directions

 Put all the ingredients into a medium size mixing bowl.

Stir until well combined.

Chill at least 30 minutes before serving. (If you are making this before hand you will want to squeeze as much moisture out of the carrots as possible using a cheesecloth as the liquid will settle in the salad and make it mushy. If you are serving it right away this is not necessary.)

According to Myfitnesspal for 1/2 cup serving (of which, the recipe makes 8) the info goes like this:

95 calories, 7 carbs, 6 fat, 5 protein.

This is a really pretty dish to go on a plate. An interesting, inexpensive dish to take to your next BBQ. 

Go on...don't be scared...

 

Be sure to visit The Mandatory Mooch and Adorned From Above for some fun links!

Nanaimo Bar Ice Cream

A friend at work had a birthday (Kerry from the blog Zombies vs Cupcakes) this week so I knew I wanted to make something fancy schmancy for her. I asked her what she wanted and she said something Nanaimo Bar-ish. She'd had our Nanaimo Bar Cheesecake and Nanaimo Bar Whoopie Pies in the past and really enjoyed the Nanaimo Bar flavors. 

Who doesn't?

Anyway, I was inspired to try something new. I tried to find a recipe online for Nanaimo bar ice cream but there is nothing out there. Capital N nothing.

I ended up inventing my own recipe and it actually exceeded my expectations. It was very Nanaimo bar-y.

A rich custard ice cream, chocolate-coconut-pecan-graham cracker bites (my favorite), and a rich chocolate topping. What more do you need?

Nanaimo Bar Ice Cream

Ingredients

Custard Ice Cream

2 eggs

1 cup sugar

3/4 cup Bird's Eye Custard Powder 

2 cups whipping cream

2 cups half and half

Chocolate/Coconut/Pecan/Graham Cracker Bites

2 Tbsp butter

1 Tbsp sugar

1 tsp vanilla

2 Tbsp baking cocoa

2 Tbsp egg, beaten

1/2 cup graham cracker crumbs

1/4 cup coconut

2 Tbsp pecans, finely chopped

"Magic Shell" Chocolate Topping 

1 1/4 cup semi-sweet chocolate chips

1/2 cup coconut oil, solid

Directions

Custard Ice Cream - In  a medium bowl, beat eggs until light colored. Beat in sugar for 2 minutes or so. Beat in Custard Powder for another 2 minutes. Turn beaters to low and beat in whipping cream and half & half until well combined, scraping sides of bowl as necessary. 

Pour mixture into your ice cream maker and process according to manufacturer's instructions.

Meanwhile, prepare Chocolate/Coconut/etc... Bites - In a small saucepan over medium heat, stir and cook butter, sugar, vanilla, and cocoa. When melted and smooth, stir in 2 Tbsp of beaten egg. 

Continue to stir briskly until cooked and thickened.

Remove from heat and stir in graham crumbs, coconut, and pecans.

Pinch off teeny amounts of the crumbs (about 1/2 tsp) and press firmly into a ball with your hands. Set onto plastic wrap lined dish. Continue until all of the mixture is formed into little balls. 

Set aside. 

Chocolate Topping - In a microwave safe bowl, place chocolate chips and coconut oil. Heat in microwave for 50 - 60 seconds. Let sit 15 seconds. Stir until smooth. (If necessary heat in 10 second increments, stirring in between, to ensure all ingredients are melted and smooth.) 

Assemble Ice Cream - In a 9 X 9 baking dish, spread half of the prepared ice cream. Sprinkle with half of the chocolate/coconut/pecan/graham crumb bites. Top with other half of ice cream. Sprinkle with remaining bites.

Let freeze until firm, at least 4 hours. Gently scrape ice cream into freezer safe bowl with lid for storage. (I did it this way, instead of adding to ice cream while stirring, to ensure bites would not break apart.) 

To serve, scoop ice cream into dish or cone and top with some of the "Magic Shell" chocolate topping. 

A few notes - 1.) If you don't want to make your own "Magic Shell" topping you can simply purchase the store bought stuff. It will work just as good. 

2.) Be sure to make the chocolate/coconut/pecan/graham crumb bites as tiny as possible. They are the best part of the ice cream (in my opinion) but you don't want to have to bit into a huge, frozen solid one while trying to enjoy your ice cream. Tiny is good.

3.) If you can't find Bird's Eye Custard Powder then you can substitute 2 small boxes of vanilla pudding mix (equivalent to 3/4 of a cup). It won't taste quite the same, or have the yellow color of a Nanaimo bar like with the Bird's Eye, but it will still work. 

I'm always nervous when I'm creating a recipe all on my own. I'm happy to say this one turned out pretty darned good, if I do say so myself. 

I'm adding this to our Canada Day rotation next year. 

Be sure to stop by Carol's Chatter for more fun food links!

Greek Veggie "Meat"ball Pita

Looking for something light, healthy, tasty, and easy to make that is perfect for a summer lunch?

Well....perfect for lunch in any season really....

How about a Greek style pita sandwich with chickpea and quinoa "meat"balls?

This is one of those recipes that I am trying to be all modest about but inside I'm screaming "Oh my goodness I'm a genius" with some gratuitous use of  jazz hands.

I know someone out there is thinking - okay Jo, you didn't invent Greek style pitas and you didn't invent veggie patties so just calm down.

First of all........yeah...I know that.

Second of all.....spoilsport.

Third of all.....I'm still a genius so na na na boo boo. 

Fourth of all...(Fourthly?).... you should make these because they are crazy good. I figured out the nutritional info on Myfitnesspal and the breakdown is:

1/2 a pita (4 "meat'balls, 1 Tbsp Tzatziki, 2 Tbsp cucumber, 1 Tbsp tomato, 1 Tbsp onion, 1/2 Tbsp feta, 1/2 WW whole grain pita) -- 220 calories, 29 carbs, 10 fat, and 15 protein.

What what!

For the same thing WITHOUT the pita shell - 130 calories, 13 carbs, 6 fat, 9 protein.

Greek Veggie Meatball Pita

Ingredients

4 pitas, cut in half and opened

"Meat"balls

1 can chickpeas, rinsed & drained (about 2 cups)

3/4 cup fresh spinach, finely chopped

1/3 cup light feta, crumbled

1 egg

1/4 cup quinoa flour

2 tsp lemon juice

3 cloves garlic, minced

2 tsp fresh oregano, finely chopped (or 1 tsp dried)

salt & pepper to taste

Toppings

1/2 cup light Tzatziki

1/2 cucumber, peeled & diced

1 medium tomato, diced

1 small onion, diced

1/4 cup light feta, crumbled

Directions

Prepare chickpea "meat"balls - In a medium bowl, mash chickpeas with a fork. It's okay if there are a few chunks left - it doesn't have to be completely smooth.

Stir in chopped spinach, feta, egg, quinoa flour, lemon juice, garlic, oregano, and salt & pepper until well combined.

Using a small cookie scoop, scoop out small meatballs onto a plastic wrap lined tray. (You can also use your hands to shape about 1 Tbsp into a ball.)

Chill for 15 minutes.

Spray a large, non-stick skillet with cooking spray. Place over medium heat.

Place veggie balls into frying pan so they are not touching. Cook approximately 5 minutes on one side, then carefully flip over and continue cooking another 5 minutes or so, until both sides are browned and ball is heated through.

Assemble Pita: Spread 1 Tbsp of the Tzatziki in each pita half, being careful not to tear the pita shell.

Place 2 balls in the bottom of the pita, top with 2 Tbsp cucumber, 1 Tbsp tomato, 1 Tbsp onion, 2 more balls, the sprinkle with 1/2 Tbsp feta. 

This will make 32 balls --or -- 8 sandwiches. You can, of course put more cucumber, tomato, onion, feta, Tzatziki on the pitas, this will just change the nutritional info. The measurements above are what I used to figure out the nutritional counts. 

You can also make these into a patty if you prefer.

The recipe makes 4 patties. They are prepared exactly the same way except, instead of forming into balls you shape them into patties. 

It may take a few more minutes for the patty to cook and get heated through.

The nutritional count for a patty (if you make 4 from this recipe) plus the toppings (1 Tbsp Tzatziki, 2 Tbsp cucumber, 1 Tbsp tomato, 1 Tbsp onion, 1/2 Tbsp feta), is -- 

260 calories, 26 carbs, 12 fat, and 18 protein. 

Not even lying.

Unreal, right?

Super genius? I think so.

 

Be sure to stop by The Chicken Chick and Carole's Chatter for some fun and tasty links!